Ingredients:
1 cup sun-dried tomatoes, without oil
1/4 cup chicken broth
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced
16 ounces cooked garbanzo beans, drained and rinsed
2 cups spinach, chopped
6 ounces uncooked penne, cooked, hot
2 tablespoons grated parmesan cheese
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
Directions:
Combine tomatoes with 1 cup boiling water.
Let stand about 20 minutes or until softened.
Drain and chop.
In a large bowl, combine broth, oil, vinegar and garlic.
Add chickpeas, spinach, penne, cheese and tomatoes.
Toss well.
Season to taste and serve.
Servings: 3-4
Time preparation: 15 min.
Time total: 35 min.